浓缩胡萝卜汁加工工艺研究  

Study on Processing Technology of Carrot Juice Concentrate

作　　者：黄诚[1] 周长春 尹红[1] 

机构地区：[1]吉首大学食品科学研究所,湖南吉首416000 [2]湖南老爹农业科技开发股份有限公司,湖南吉首416000 [3]湘西自治州喜阳阿姆斯天然果汁有限公司,湖南吉首416000

出　　处：《食品科学》2009年第10期282-285,共4页Food Science

摘　　要：以胡萝卜为原料加工成浓缩胡萝卜汁,研究浓缩胡萝卜汁加工工艺。结果表明,胡萝卜果实榨汁时,用150mg/kg果胶酶在50℃下酶解处理果浆50min,可提高出汁率20%。通过正交试验,确定了闪蒸真空浓缩最佳工艺参数值:浓缩温度50～55℃、真空度9.33×104～10.0×104Pa、蒸汽压力7.5×104～8.0×104MPa、果汁流量6.0×103～6.5×103L/h;贮存温度≤-18℃,产品pH值、总酸和β-胡萝卜素基本无变化。In the processing technology of carrot juice concentrate, pectinase dose affecting carrot juice yield and working parameters of triple effect vacuum flasher for concentrating carrot juice were optimized. The results showed that the carrot juice yield could be increased by 20% when treating crushed carrot pulp with 150 mg/kg of pectinase for 50 min at 50 ℃. The optimal working parameters of triple effect vacuum flasher were determined by orthogonal test as follows： concentration temperature 50 to 55 ℃, vacuum degree 9.33×10^4 to 10.0×10^4 Pa, steam pressure 7.5×10^4to 8.0 × 10^4 MPa, and carrot juice flux 6.0 ×10^3 to 6.5×10^3 L/h. When stored at not higher than -18 ℃, the pH value, and total acid and β -carotene contents of concentrated carrot juice had little changes.

关 键 词：胡萝卜浓缩汁 出汁率 真空浓缩 加工工艺 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]